Pesto Pasta Salad
a la Morgan

1 box farfalle pasta
1 small jar pesto
1 pkg ranch dressing mix
container of cherry tomatoes
bag of fresh spinach
crumbled feta cheese (I usually only use half a container)

Make ranch dressing mix as it says to and place in fridge. Boil noodles until al dente, drain and place in large bowl. Add the ranch dressing and the pesto to the noodles. Cover and refrigerate overnight, or at least several hours until you are ready to serve. Before serving, add in the bag of spinach and mix. Then add in the feta and tomatoes and toss together. Enjoy!

Taco Tortellini Salad

a la Stacey 

 
(9-oz.) pkg. refrigerated cheese tortellini
(15.5-oz.) can Green Giant™ Kidney Beans, drained, rinsed
1 medium tomato, seeded, coarsely chopped
1/2 medium green bell pepper, coarsely chopped
2 T sliced ripe olives
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/3 cup purchased reduced-calorie thousand island salad dressing
1/2 teaspoon cumin
1/2 cup crushed tortilla chips, if desired
cilantro, for topping 

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.

Meanwhile, in large bowl, combine kidney beans, tomato, bell pepper and olives. In small bowl, combine salsa, salad dressing and cumin; mix well.

Add cooked tortellini to salad mixture. Just before serving, pour salsa mixture over salad; stir gently to coat. Sprinkle with tortilla chips. (I used Doritos!) 

Cilantro Slaw
a la Pioneer Woman

1/2 head Cabbage, Sliced Thin 
1/2 head Purple Cabbage, Sliced Thin 
1 whole Jalapeno, Halved Lengthwise And Thinly Sliced (optional)
1/2 cup Whole Milk 
1/2 cup Mayonnaise 
1 teaspoon White Vinegar 
1 Tablespoon Sugar 
1/4 teaspoon Salt 
1/4 teaspoon Cayenne Pepper 
2 cups Cilantro Leaves, Barely Chopped

• 
  Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours. Before serving, toss in cilantro leaves.
  

Garden Salad with Lime Cilantro Dressing
a la Laylita

1 head of lettuce, chopped
2 tomatoes, sliced or quartered
1/2 red onion, thinly sliced
1 avacado, sliced or diced
1 T finely chopped cilantro
juice of 2 limes
2 T olive oil
salt and pepper to taste

make dressing by whisking cilantro, lime juice, oil and salt/pepper. pour over veggies and toss.

cranberry jello salad
a la grandma martineau

6 oz raspberry jello
1 can crushed pineapple
1 can cranberry sauce
1 apple, grated
juice of 1 orange
2 T orange peel
nuts

mix jello with hot water and set with some ice. add remaining ingredients and set.

chef's note: this is a thanksgiving staple at our house. mom usually makes it the day before and leaves it in the fridge.

Black Bean Salad
a la Carlie

1 each of red, yellow and green pepper, diced
1/2 c chopped red onion
1 can corn, or frozen equivalent (defrosted)
1 clove garlic, minced
1/4 bunch cilantro, chopped
1/4 c olive oil
5 T red wine vinegar
1 t lime juice, to taste
i can (15 oz) black beans

Combine bell peppers, onion, corn, garlic and cilantro in large bowl, and toss to mix. Add olive oil, vinegar, lime juice and salt and pepper to taste, and toss again. Add beans and lightly toss.
Serve over lettuce or rice, with tortilla chips. maybe add some avocado on top??
For a summer day, chill before serving.

Cranberry Chicken Salad

2/3 c slivered almonds

3 c chopped cooked chicken

3/4 c sweetened dried cranberries

2 celery ribs, diced

1/2 small sweet onion, diced

3/4 c mayonnaise

1 T Greek seasoning

2 T fresh lemon juice

Toss all together and serve

Manhattan Deli Salad
a la Mom

1 lb. box pasta (spiral, ziti or shells)
1 1/4 c black pitted olives, sliced
1 c red or green bell peppers, chopped
1/4 lb pepperoni, thin slices
1 small red onion, thin rings
1/4- 1/2 c Parmesan cheese
1/4 c finely chopped parsley
8 oz Mozzarella cheese, cubed
1 large bottle Wish-Bone Italian dressing

Cook pasta according to package directions. Drain and rinse. Combine all ingredients. Pour dressing over top. Chill and serve.

Chicken and Spinach Salad (Trev's favorite)
a la Carlie

grilled chicken, cubed or sliced
spinach
tomatoes, diced
red onion, finely sliced
feta cheese
craisins, or other dried fruit
candied nuts- walnuts are great
raspberry vinegarette- optional

Pretty much, toss it all up! This is less like a recipe and more like a reminder of what to put in this great salad. With the toppings, less is more. And for the dressing, I really like Trader Joe's raspberry vinegarette, and I did mix it with a little regular Italian too for a little kick. I used very little dressing at all.

Blueberry Spinach Salad
a la Carlie

10 oz baby spinach
crumbled feta or blue cheese
1 pint blueberries
walnuts or pecan, chopped roughly
raspberry vinaigrette's salad dressing (i really like trader joe's)

toss it all together and serve. so tasty.

Tomatillo Salad Dressing
Cafe Rio
1 c buttermilk
1 c mayo
1 pkg dry buttermilk ranch dressing mix
2 tomatillos, husked
2 jalepenos
1/2 bunch cilantro
Juice from 1/2 fresh lime
1 clove garlic

Puree all ingredients in blender for 30 seconds. Refridgerate until well chilled.

Oriental Slaw
a la Carlie

1 head cabbage
1/2 head red cabbage
1 carrot
1/4 c red wine vinegar
2 T soy sauce
2/3 c oil
1 pkg uncooked Ramen, crushed
Shred cabbages and carrot in large bowl. Add Ramen noodles. Mix vinegar, soy sauce, oil and seasoning packet from the Ramen for a dressing. Let dressing stand for 1 hour. Pour over salad just before serving.
*Note: this makes a lot of salad, but it doesn't keep that well. The noodles get soggy pretty quickly, so i don't add them at all until I am about to serve it.

Italian Summer Salad
a la Carlie, a la Grandma Martineau

3 to 4 tomatoes
2 cucumbers
2 green peppers
green onion to taste

Chop it all up (slap-chop here if you've got it) and mix well. Use vinegar as dressing with some salt and pepper.
I like to use grape tomatoes instead since the chopped ones get too mushy, in my opinion. Also, you can use Italian dressing instead, but it's better with vinegar.